I am currently residing in the Philippines. I am getting to know the cuisine and have a few favorites I’ve decided to try out for myself. One of these is a dish called Pinakbet, which is a vegetable stew containing pork belly. The truly authentic pinakbet contains an ingredient called Bagoong, which is Philippine condiment made partially or completely of either fermented fish, krill, or shrimp. Bagoong has a very strong odour and not for the faint hearted! I substitute this with chili paste and fish sauce. Although pinakbeth is usually made with fresh pork belly, I prefer to use grilled pork belly that I buy from the supermarket. The crisped up skin of the grilled pork gives the dish extra flavor, the meat turns out extra soft, and I feel in general, grilled pork elevates the dish to another level entirely. Another flavor enhancer is the addition of a shrimp soup cube (yeah a slight cheat there but it does make all the difference).

Pinakbet with Grilled Pork

Ingredients

• 300g grilled pork belly or Lechon Kavali cut into cubes (reserve few cubes for garnish)
• 1 Knorr shrimp cube
• 300g squash pealed and cubed
• 12 small okra (whole; do not tip and top)
• 1 large bitter gourd or 3-4 of the smaller variety cut into short lengths
• 4-5 string beans or wing beans cut into about 2’ lengths
• 1 long eggplant cut into short lengths
• 1 onion chopped
• 4 cloves garlic chopped
• 2 thumbs ginger crushed
• 1-2 tsp. chili paste (Chinese chili paste will work well)
• 1 tsp. fish sauce or to taste
• 2 ½ cups water
• 3 tbsp. oil
• Salt and pepper to taste

Heat oil sauté onion and garlic. Add ginger. Add the pork, reserving a few pieces for later.

Pour in water and bring to a boil. Add shrimp cube, cover and cook for 20 mins on med-high heat.

Add tomato, fish sauce, and chillie paste and cover and cook for 3 mins.

Add squash and continue cooking covered for 7 mins.

Add the rest of the vegetables, cover and cook for 5 mins.

Season with pepper and salt if needed (remember there is already salt added with the shrimp cube and fish sauce) Add reserved pork and cook for a few mins and switch off heat; cover and let it stand for all the vegetables to finish cooking. Remember the vegetables will continue to cook after the heat is switched off, so do not cook them for too long during the initial cooking times. If you try to cook them longer, your vegetables will become over cooked and mushy. Serve with rice.